| Ingredient | Method |
| butter cookies dough: 350g LP flour 50g milk powder 170g butter, room temp. 100g icing sugar 2B beaten egg, apprv 47g flavor: Chocolate: 10g cocoa powder Matcha: 10g matcha powder lavender: 10g freeze lavender powder+ 8g purple sweet potato powder Icing: 250g Mylce miracle royal icing premix 50-55g water | 1. Combine butter and icing sugar until combined. 2. Add flour and milk powder and continue mix until coarse crumbs form. 3. Add in beaten eggs and knead into dough. Divide into two equal portions. 4. first portion mix well with cocoa powder and the remaining remain as plain dough. 5. Flatten the dough and roll out to 3-4mm. 6. Chill into fridge for 1 hour. (may freeze) 7. Use cookie cutters to press out shapes. 8. Bake 15-20 minutes at 160C. 9. Repeat step 1-8 for the 2nd batch for matcha and lavender cookies. 10. Icing: Beat until smooth and shiny. Add food coloring and adjust accordingly. Transfer into piping bag. Remark: For stiff peak (shell, border and etc)- 100g royal icing+20g water For Flow icing- 100g royal icing+25g water *may send to oven with low temperature to fasten the speed of icing drying. *leftover can be stored in air tight container. |
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